PRICES SLASHED!

Finished the marmalade? Put the pan away thinking 'that's it until the soft fruit.' Think again my little preserving gerbils.

Sprouts. Pickled. No, its not a joke. You pickle red cabbage, right? There are still some lovely sprouts around, so why not try this little recipe to ring the changes. I can't remember where I saw it - in a magazine at the Doctor's I expect, so I am really sorry if it's yours and I haven't credited you.

You will need:-450g/1lb small tight sprouts600ml/1 pint distilled malt vinegar ( I used cider as that was all that I had, and actually needed around 900ml/1.5 pints to fill the jars I had.1 tablespoon mixed pickling spices, to your taste25G/1oz sugar

Firstly, get your hands on some sprouts, small and tight - we don't want those huge blowsey ones. Take off the outside leaves and put the sprouts into a bowl. Sprinkle with salt and leave overnight to draw out the moisture.

Next day, rinse away the salt under cold running water and drain the sprouts well. Pack into sterilised jars.

Put the vinegar, sugar and spices into a pan and bring up to the boil. Simmer for 10 minutes then pour hot over the sprouts in the jars. Fill to the brim and seal tightly. Store out of direct light and it is best to use them within 2-3 months. Enjoy them with cold meats and cheeses.